Tuesday, June 17, 2014

Adventures in Cooking Our CSA Share: Motivation

Nothing like a big box of fresh goodies to motivate us:  Mama has headed to the office, gingerly, and I have located relevant recipes.  I think we'll be having garlic scape pesto, stewed rhubarb (thank you, Karen!), and one-pot pasta, plus strawberries (if there are enough, I might make an Eton Mess for Bud) and salads and some boiled greens.  Oh yeah, and steak.

  • Strawberries
  • Basil (NOT IN FRIDGE, PLACE THE STEMS OF YOUR BUNCH IN A JAR OF WATER ON THE COUNTER)
  • Collards (wrap in damp paper towel and keep in crisper)
  • Red Curly Kale (wrap in damp paper towel and keep in crisper)
  • Spinach (wrap in damp paper towel and keep in crisper)
  • Garlic Scapes (keep in crisper)
  • Rhubarb (keep in crisper)
  • Lettuce (wrap in damp paper towel and keep in crisper)
  • Pasture Raised Black Angus Steaks
  • Old Chatham Camembert Cheese
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Stewed Rhubarb via Deborah Madison
1 1/2 pounds rhubarb, chopped into short pieces. 
1/2 cup sugar or honey or to taste. 
3 cloves
Grated zest and juice of one orange or lemon or 2 tangerines. 

Cook in heavy pot about 10 minutes...until rhubarb has broken down. Fish out cloves. Serve with yogurt and walnuts (Sew and Sow's favorite.)
From Deborah Madison's Vegetarian Cooking for Everyone.


Garlic Scape Pesto a la Smithsonian Magazine

Combine one cup chopped scapes, ¼ cup pine nuts, a half cup of olive oil, ¼ cup Parmesan, salt and pepper into a food processor. The best part about scape pesto? It doesn’t oxidize and turn brown like basil pesto, so it has a longer shelf life in your refrigerator.

Smithsonian via Food52


One-Pot Pasta a la Martha Stewart
    • 12 ounces pasta like linguine
    • 12 ounces cherry or grape tomatoes, halved or aquartered if large
    • 1 onion, thinly sliced (about 2 cups)
    • 4 cloves garlic, thinly sliced
    • 1/2 teaspoon red-pepper flakes (optional)
    • 2 sprigs basil, plus torn leaves for garnish
    • 2 tablespoons extra-virgin olive oil, plus more for serving
    • Coarse salt and freshly ground pepper
    • 4 1/2 cups water
    • Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.




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